Wild meat handling

[350 Mag]

We've bumped heads over other stuff, but I respect your attitude for the most part, and obviously your hunting experience. On the subject of hunting and meat aging I'm the noob-est of noobs - I've 'hunted' squirrels and rats in recent years but that's it, something over 400 rodents so far, establishing that I'm a good shot when it comes to turning off the lights with a base of the brain hit using a low-powered airgun. But I aspire to hunt ungulates and will likely do the CORE next year sometime, then head for the hills with some friends who have a lot of hunting experience.

Couple of questions; what do you think of this guy, apparently a very experienced processor of wild game, who is seemingly advocating for a month or so of controlled environment hanging up to the point of green mold coating the interior of the cavity?

And the other question I have which is off topic, is regarding glands. Do you have any strong feelings about which of the many glands in a deer are most imperative to remove, and how you go about that? Any resources to point to on this seemingly under-served topic? I've seen it dealt with in a few videos including one in the series of which the above aging video is part, but still don't feel like I have a solid grip on what's involved.

This craziest thing I have ever seen.

I helped butcher cattle, hogs, and chickens since I was 10.

I have only seen a little mold growth on meat sometimes....BUT nothing like this?

I have seen some guys hang their Moose with hide on for 2 weeks.

I still subscribe to the theory of get the meat chilled fast....and pull the heat out of the bones.

Then let it hang as long as you want.

 

[kc34]

This craziest thing I have ever seen.

I helped butcher cattle, hogs, and chickens since I was 10.

I have only seen a little mold growth on meat sometimes....BUT nothing like this?

I have seen some guys hang their Moose with hide on for 2 weeks.

I still subscribe to the theory of get the meat chilled fast....and pull the heat out of the bones.

Then let it hang as long as you want.

I agree with that advice.
I want to cool down my animals as quick as possible after the kill and get a really, really good chill into it. I have left a deer outside over night to take advantage of the cold night and then 1st thing next morning I'll hang it in my garage and that cold stays in the animal until I process which for me is usually around 2-4 days depending on the weather. I really dislike shooting animals in the warmer weather but sometimes it happens.

 

[tokguy]

I agree with that advice.
I want to cool down my animals as quick as possible after the kill and get a really, really good chill into it. I have left a deer outside over night to take advantage of the cold night and then 1st thing next morning I'll hang it in my garage and that cold stays in the animal until I process which for me is usually around 2-4 days depending on the weather. I really dislike shooting animals in the warmer weather but sometimes it happens.

I'm about the same. I would rather deal with it in a day or two when time isn't tight. But hanging it weeks til it's drier than a Popcorn Fart... no.
I like the fact that I don't 'have to hang' it to get superior meat is the main point. The Olden Timers ( which I sorta am one now...just a cool one...not a Fuddy one ) used to pontificate on it. Ummm, no...Old Balls...next topic.

Edit; This won't settle things down but I'm gonna be too busy to see the reactions. I've sorta always suspected that hanging seems to benefit the ones shot in 'Less than Stellar' circumstances. Great rack, but past his prime...better hang it. Shot poorly and pursuit was required...better hang it. But a Fat prime animals shot cold...we can cut it up in a day or so... no 'need' to wait

 

[Jahnj0584]

This is my first season as a gun owner + Hunter, but I had the (misfortune) of hitting a doe with my car in August around 10pm. It was ~10° and I had it cut and in the fridge by 2am. I dissected and froze everything the next morning after some sleep.

Every piece (ate about 30lbs so far) has been extremely tender and delicious, and I only make it med rare (125° F, rosey pink). No spoil or smells. I've had deer given to me that was hung a week and butchered by a "pro" that wasn't this good, but maybe bucks are different?

A lot of variables at play here, and hanging is just one of 'em. I don't intend to hang for more then a day to get supplies and ready if I'm fortunate enough to get a harvest this year. Just don't see the argument for it, especially as I don't own a garage or space.

 

[Rugdoc]

This is my first season as a gun owner + Hunter, but I had the (misfortune) of hitting a doe with my car in August around 10pm. It was ~10° and I had it cut and in the fridge by 2am. I dissected and froze everything the next morning after some sleep.

Every piece (ate about 30lbs so far) has been extremely tender and delicious, and I only make it med rare (125° F, rosey pink). No spoil or smells. I've had deer given to me that was hung a week and butchered by a "pro" that wasn't this good, but maybe bucks are different?

A lot of variables at play here, and hanging is just one of 'em. I don't intend to hang for more then a day to get supplies and ready if I'm fortunate enough to get a harvest this year. Just don't see the argument for it, especially as I don't own a garage or space.

Interesting. I'm not being judgemental here but in B.C, that would be illegal.

I don't blame you. I've been tempted on occasion, but I don't need the legal grief.

 

[Rugdoc]

This post is redundant. See above.

 

[trevj]

The butcher i used when I was first really getting back into hunting was pretty clear.

He charged by the pound, on it's way in, and if you hung it till it got all dried out, it was just that much more scraps hitting the floor, for the same price. Said losing fifty percent of the yield wasn't uncommon.

Personally, hanging is for arranging life/work/details so as to make time to cut and wrap as soon as possible. I've cut and wrapped meat still twitching, as well as some that was stored for a long time in a freezing cold garage, and it was all damn good stuff.

And, thanks for the "Spoon and Crockpot" phrase! I like!